Freezing squash

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Lammie
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Freezing squash

Postby Lammie » Thu Jun 15, 2006 7:58 am

If I wanted to freeze squash for stews, patties, whatever, do I need to remove the skin? I always do when I prepare it fresh.
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Freezing Squash

Postby A6gal » Thu Jun 15, 2006 8:30 am

Lammie,

I haven't put up any in a few years, but when I did I always blanched them, then froze them with the skins. Depending how many you have to put up, it could turn into quite a chore if you peeled them all.

I sure miss those fresh from the garden vegetables!
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Postby just learnin » Sat Jun 17, 2006 7:04 am

Don't peel them.
Wash , slice, and blanch for three minutes, drain, cool, and freeze.
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Postby alabama » Mon Jun 19, 2006 1:49 pm

Yellow squash. pick them young to start with and wash them. Slice them and heet slowley in a pot with butter abd salt. When almost done, turn off the heet and when cooled. bag and freze
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Postby Scotty » Mon Jun 19, 2006 9:04 pm

Wash, slice and coat with corn meal. Freez and eat within a year. Always turned out well for me. I think squash is one of those easy keepers.
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Postby WagaAgeyv » Mon Jul 31, 2006 10:40 am

We just slice and freeze on a cookie sheet in layers. Then place them in a baggie so they won't be stuck together and you can pull them out and fry them or use them in stew or any other way you like it fresh, except raw.
Have you ever made zucchini jam? It is great. Recipe on its on page.
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Postby Lammie » Sat Aug 05, 2006 7:28 am

WagaAgeyv wrote:We just slice and freeze on a cookie sheet in layers. Then place them in a baggie so they won't be stuck together and you can pull them out and fry them or use them in stew or any other way you like it fresh, except raw.
Have you ever made zucchini jam? It is great. Recipe on its on page.


You know, I got to thinking about it, and that's what I did. Freezing it on a cookie sheet and then bagging it. I wanted to be able to use what I needed. I'm glad someone else did it this way.

Can you do the same thing with eggplant?
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